And just like that Christmas was over! I hope you had a lovely time and are easing yourself gently back into the real world. If you’ve been reading this blog of mine for a while you will know that I don’t do January diets or detoxes or resolutions. I always think that January and February can be tough months, the weather can be cruel the nights are long and everyone goes to ground. This can be tough in itself, after a month of meeting up with friends and family, nights out, days out, all the lovely food. The last thing you want to do is deprive yourself of good food and social interaction. So to avoid the January blues we eat well and make plans to get out and about. And cosy comfort is on the top of my priority list for this month, starting with this Vegetarian Goulash.
How do you make Vegetarian Goulash?
- Start off by cooking down those onions, they need at least 10 minutes so don’t skip this part. Then add the celery and all that garlic! Yes, the recipe is right, it is 5 cloves of garlic! I tried to keep this as close to the Hungarian goulash as possible!
- Next, add the paprika, again it is a lot of paprika but this is a key ingredient. It doesn’t make the goulash too spicy just gives it a nice warmth.
- Now add the potatoes, tomatoes, puree and stock. You will need to use waxy potatoes for this so they don’t melt away in the sauce. Simmer until the spuds are cooked. Then add the butter beans and peppers and cook for another 10 minutes.
- Finally, add the parsley. Just serve with some good crusty bread and you are golden!
This vegetarian goulash is packed with veggies and is a filling hearty meal, suitable for all the family. It’s warming and cosy and is perfect comfort food for these chilly January days. It does take a bit longer to make but is worth the wait. So you may want to make this when you have more time. I’ve added butter beans to this goulash for some extra protein, however, you can use other beans too, cannellini beans work well. This vegetarian goulash will keep for a day or two if you do have any left over, just keep it covered in the fridge. We all loved this goulash, you don’t really need to serve anything with it but we like some good crusty bread on the side to soak up all that lovely sauce!
Can I make this ahead of time?
Yes, you can make this a day ahead and reheat it on the hob. Just leave the parsley until you are ready to serve.
Can I freeze this Vegetarian Goulash?
Yes, you can. Leave the goulash to cool completely then store in freezer friendly containers and label with the date. Again don’t add the parsley if you are going to freeze this, add it just before serving. Please note though that there may be some consistency due to the high water content of the peppers. Once frozen you can keep this in your freezer for up to 3 months. Defrost the goulash in the fridge the day before you need it then reheat it on the hob and add the parsley.
Can I make this vegan?
Yes! This is really easy to veganise, just omit the butter and your goulash is vegan.
Vegetarian Goulash with Butter Beans
- 1 1/2 tbsp olive oil
- A scant 1/2 tbsp of butter
- 2 medium onions (240g) chopped
- 1 stalk of celery roughly chopped
- 5 cloves of garlic minced
- 4 heaped tbsp paprika
- 500 g small waxy potatoes, I used Charlotte salad potatoes skin on, scrubbed then cut in half
- 2 large carrots (200g) peeled, cut in half lengthways then sliced
- 1 400g can of chopped tomatoes + a little water in the can to get any leftover tomatoes out
- 1 heaped tbsp tomato puree
- 450 ml vegetable stock
- 3 or 4 sprigs of fresh thyme
- 1 dried bay leaf
- 2 red bell peppers pith and seeds removed and cut into chunks
- 1 green bell pepper pith and seeds removed and cut into chunks
- 1 400g can of butter beans drained and rinsed
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper + more for serving
- A small handful of flatleaf parsley + more for serving finely chopped
- Heat the oil and butter in a large sauté pan over medium heat. Add the onion and cook for about 10 minutes, until the onion is soft.Then add the celery and garlic and cook for another 5 minutes.
- Turn the heat to low, then add the paprika and stir well. Then add the potatoes to the pan and stir again so the potatoes are covered in paprika.Pour in the chopped tomatoes and a little water from the can. Add the tomato puree and the vegetable stock. Drop in the thyme and bay leaf and the salt and pepper then cover with the lid and leave to simmer on low heat for about 30 minutes. Or until the sauce is reduced and the potatoes are cooked.
- Add the peppers and butter beans, check the seasoning, then leave to simmer for another 10 minutes with the lid off.The sauce should now be nice and thick and the potatoes should be cooked.
- Finally, stir in the parsley. Remove the bay leaf and any stalks from the thyme and serve immediately with some good crusty bread.
- Calories are approximate and are based on 4 servings.
- You will need a large sauté pan with a lid to make this goulash.
- This vegetarian goulash is freezable, you can make it ahead and you can easily make it vegan. See post for details.
- You can swap the butter beans for cannelloni beans or chickpeas if you prefer.
- I recommend using small waxy potatoes, such as Charlotte potatoes. Floury potatoes will not work for this goulash as they will fall apart and blend into the sauce.